Coconut Grilled Chicken Salad
User Reviews
5
Coconut Grilled Chicken Salad
Description
The salad begins by marinating bite-sized chicken pieces in a mix that includes tamari soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic, and ginger, allowing the flavors to penetrate the meat over at least two hours. The chicken is then skewered and grilled until cooked through and golden brown, with optional reduction of remaining marinade into a glaze to brush on the cooked meat for extra flavor.
The salad combines crisp lettuce or greens with sliced cucumber, halved grape tomatoes, radishes, and ruby pomegranate seeds, adding varied textures and bursts of freshness. The accompanying Asian salad dressing is made from rice vinegar, tamari, sesame and grapeseed oils, honey, ginger paste, and chili flakes, delivering a bright and layered flavor that complements the grilled chicken and vegetables.
The dish offers a satisfying balance of sweet, tangy, and savory elements, making it suitable for warm-weather meals or light lunches. It is important to grill the chicken thoroughly, aiming for an internal temperature of 165°F, and to assemble the salad just before serving to keep greens crisp. The recipe results in a colorful, flavorful salad with a tropical influence from coconut milk and zesty dressing.
Variations include using chicken breasts instead of thighs, opting for half-fat coconut milk for fewer calories, and using metal or soaked bamboo skewers. Leftover marinade can be cooked down to glaze the chicken. Properly cutting chicken into uniform pieces ensures even cooking, and oiling the grill grate prevents sticking.
Ingredients
- 1 pound chicken thigh or breasts; cut into bite size cubes, skinless, 450g
- 1/4 cup tamari soy sauce or regular if not gluten free, 60ml
- 2 Tablespoons coconut milk
- 1 1/2 Tablespoons lime juice
- 1 1/2 Tablespoons maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 4 cups lettuce or salad greens, 300g
- 1 cucumber sliced, medium
- 2 cups grape tomato halved, 300g
- 6 radish sliced
- 1/3 cup pomegranate seeds 58g
Asian Salad Dressing Ingredients:
- 3 Tablespoons rice vinegar
- 1 1/2 Tablespoons tamari soy sauce or regular if not gluten-free
- 1 Tablespoon sesame oil
- 1 Tablespoon grapeseed oil or canola oil
- 1/2-1 teaspoon honey to your taste
- 1/2 teaspoon ginger paste
- Pinch chili flakes
Instructions
- Mix together tamari soy sauce, coconut milk, lime juice, maple syrup, sesame oil, garlic and ginger in a mixing bowl.
- Add chicken and let marinate for at least 2 hours (up to overnight).
- Soak bamboo skewers for 30 minutes.
- Thread chicken onto skewers.
- Oil the grill grates, then preheat the grill (or griddle pan) to medium-high (direct heat).
- Grill chicken for 10-15 minutes, turning them a couple of times, and brushing on more marinade until golden and cooked through. (Make sure to use your meat thermometer to ensure the internal temperature of the chicken reaches 165F/74C)
- You can reduce the remaining marinade in a saucepan over low heat until it thickens, and brush it over the cooked chicken for extra flavor.
- Mix together your salad. Take grilled meat off skewers and place on top of salad.
- Make your salad dressing as shown below and add salad dressing to your taste.
How To Make The Dressing
- Place all the ingredients into a small bowl, and mix for a few seconds until combined.
- Serve immediately or store in the fridge for up to a week.
Notes
- Use half-fat coconut milk in the marinade to reduce calories while retaining flavor.
- Marinate chicken for at least 2 hours or overnight for deeper flavor absorption.
- Cut chicken into evenly sized pieces to ensure uniform grilling.
- Oil grill grates before cooking to prevent the chicken from sticking and to avoid flare-ups.
- Use soaked bamboo or metal skewers to thread chicken for grilling; metal transmits heat well and aids cooking.
- Do not toss salad with dressing until ready to serve to keep lettuce fresh and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 108mg | 36% |
| Sodium | 1305mg | 54% |
| Potassium | 783mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 1063IU | 21% |
| Vitamin C | 19mg | 21% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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